Teresa's Recipes
Golden Kushari Balls
Experience the essence of Egyptian cuisine with these delightful Golden Kushari Balls. A playful twist on the traditional Kushari dish, these bite-sized goodies offer an irresistible combination of textures and flavors. Crispy on the outside and soft on the inside, they are filled with a mouth-watering mixture of rice, lentils, and pasta, all seasoned with a blend of aromatic spices. These Kushari balls are perfect as an appetizer, a snack, or even a unique side dish. The history of Kushari dates back to the 19th century in Egypt where it was sold as street food. Today, it's considered a national dish and loved by all Egyptians for its simplicity and rich flavor.
Ingredients
- For frying Vegetable oil
- 1 cup Breadcrumbs
- 1/2 teaspoon Black pepper
- 1 teaspoon Salt
- 1 teaspoon Coriander
- 1 teaspoon Cumin
- 2 cloves, minced Garlic
- 1 medium, finely chopped Onion
- 1 cup, cooked Pasta
- 1 cup, cooked Lentils
- 1 cup, cooked Rice
Dietary Notes
- Servings: 4
- Dish Type: Appetizer
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Calories: 400
- Fat: 10g
- Carbs: 60g
- Protein: 15g
- Sodium: 500mg
- Sugar: 3g
Instructions
- In a large mixing bowl, combine the cooked rice, lentils, and pasta.
- Heat a tablespoon of vegetable oil in a pan over medium heat. Add the finely chopped onion and minced garlic, sautéing until they turn a beautiful golden brown.
- Stir in the cumin, coriander, salt, and black pepper. Mix well to ensure the spices are evenly distributed.
- Pour this aromatic onion and spice mixture into the bowl with the rice, lentils, and pasta. Stir until the ingredients are well combined and the mixture is evenly coated with the spices.
- Take a small portion of the mixture and shape it into a ball, about the size of a golf ball. Repeat this process with the remaining mixture.
- Roll each ball in the breadcrumbs, ensuring they are evenly coated.
- Heat enough vegetable oil in a deep pan or fryer for deep frying. When the oil is hot, add the Kushari balls in batches. Fry them until they turn a golden brown and the surface is crispy.
- Use a slotted spoon to remove the balls from the oil and place them on a paper towel-lined plate to drain any excess oil.
- Serve the Golden Kushari Balls hot, either on their own or with a tangy tomato sauce or a creamy tahini dip for an added flavor punch.